Cereal food product



Patented Sept. 27, 1927.

p FERDINAND MA'TZEL'LE; or 'SAGINAWjfI/IICHIGANL CEREAL roon -rnonuc'rm Nanrawmge Application rfiled my 22,

Therobj ect ,ofithis invention-As :to produce avloa'ii of-ebread that has certain-. -characteristicsz-of *ordinary whitebread and certain other r characteristics :of whole viwheat: bread or other well known coarse breads, such :as: brauxbread, but wi-thout certaim othenaieatures avhi'chsh-ane proven-ztobe drawbacks inthe marketing of these coarser bIBadSh Ara-farther: objlect iS: :t -.-p11Qdl1Ge a loaf :of breadnthatnwill; notlszdry out:v -rapi dly.-; and; becomewstarla butawilhremain-mdst 2 andnin fiHGFCOHditiOHE'fOIWa smuch longeratime-ath an ordinaryawhi'te hread-1'01 the. coarser breadsabove rmentionedw.

Anothem object issto' produce -=a .loai'? thathas- :a :plhsing rand:- a-ttr active COlOl. neitherdark as :is the aease iWithWl'le"-What' bread or branrbread; nor yet snow rwhite, as with ordinary white breadnbut this bread has; a pleasingni shade: or rcolor intermediate be tween the twon Furthermore, my inventions :provides--- a loafwvhichflin appearance when .cut is of fine texture"- and -:-.smooth, the; cut. surface beingyquitesimilarrinigrainrto l-tllat of? a well. made -z-loaf zot -ewhi-te -bread.- Yet my improved loat, due :to r the? ingredients zempl oyedxas.herein:claimed,*-does--notz-act when. chewed; likeeordinary white: bread, that is: to -say-,= it. does: not form inz-- the;-.-mouth.r a doughdike mass that term-inatesdma liquid: ofq)aste:- li-ke=:= ifeel-iirg in::the-.--Jnouth;; but. on the .econtrary; the-.epartielesw whenechewed hayeia 'amore efriablewratherwthan past-eelikeifeelingi-until chewing ;.;is-completedand P1509: ducevabout .the same sensation tin.-ithe. .-'mouth as; is 1 produced byr; the.."=chewi-ng;;of- :whole: wheat bread or branrloread; althocl lglg itehasr not the distinctive granular feelingmf bran bread.

I attain these objects by the employment of a new combi nation-afofzingredients. Each of the individual ingredients has been ordinarily employed in the manufacture of baked goods such as bread and similar products, but when employed in combination in a loaf of bread substantially as will be set forth herein, they impart to the bread all the advantages and novel efi'ects above Si:

5 forth in the announcement of the objec of .my invention.

An incidental result of the use of my improved combination of ingredients is that the amount of shortening used can be, and in my practice is considerably decreased, without in any way imparing the taste or a mechanical mixer of either high or low physieale lcharacteristics ;.of:the.--loat. v This. reductionarin the amount -.ofs hortening.;; is; made possible? because. one of'the. ingredia ents which I employ, namely, groundbu'ck: wheat wflou'r, of itself; containsxsubstances that L-toa certain; 1eXtent-.-produce the same; effect in theeloafigas doeswshortening With the: foregoing and. r certain 21 other: obyect's.---in-.'iview-, my -inv-entionaconsists sin-s making breadcomprisin-g 'thee'comhination; ofivingredients' which will now be-describdd 1 and set forthsin %the.clai1ns-.s-

To 1 produceeleven-loaves ..-weighing one pound seven-*ounces-each,:II use rthxiQllQW-i 7 ing gmaterial r Wheat: fio'uripatent,- containing about; twelve per" cent 'g luten .oneahundrediorty four ounces; I r

. Grounda buckwheattwelve ounces:

Salt-three:-founces.- s

Buttertwo ounces.

Sugar+three ounces;

. Waterninety sixrounces;

' Considering., the raboveeflour. ingredients' 1 a sa .whole, the-patent-wheat-fieur comprises? elghty eiglmpercent ofthe total the ground buckwheat flour; sevenz-e per? cent (and; the.

In mak-ing;;..bread from-L thisformula ,-.I use enoughiwate g to dissolve .-.the yeast. I next take the salt, .sugar. "and ithe remainder ofethe. watery-and astin- Then IQ-ad-d -the gluten flour, and after this: add-Abe apatent flour and the-yeasts 'I then {III-1X zitiuntilfthe. mixing is about; half, completede ;and-..then add the ground buckwheat. and-the shorten; ing lardor -butte-r. All-.these materials-5are then -wvorkeda together; until: smooth. The" dough ise-raised twiceandonly haltwvay the. third time. i

The mixing can be done by hand or with speed, and the bread can be made into loaves by the usual molders and dividers.

The bread is baked in the ordinary manner and under the ordinary conditions required for the baking of white bread, bran bread or Whole wheat bread.

As will be seen from the above formula, the ingredients are those commonly used for white bread, except for the addition of gluten flour and ground buckwheat. The ground buckwheat gives an extremely palatable flavor to the loaf. It reduces the amount of shortening that would otherwise be required, because the buckwheat to a certain extent acts as shortening material.

The gluten flour and buckwheat give the richness or shortening cake-like effect that is obtained in the ordinary white bread formula by the use of milk. No milk isused in my improved combination of in-' gredients. The buckwheat also gives the desirable shade of color to the finished loaf and also imparts to the loaf the desired chewing characteristics that have been explained above.

The gluten flour corrects the tendency which the loaf would otherwise have, of

showing a coarse grain when out. It does not interfere with the chewing characteristics just noted, but it gives to the cut loaf an appearance of smoothness and fine grain which is characteristic of white bread and very desirable in coarser breads.

In referring toground buckwheat, to bran and to whole wheat etc. in this specification, I refer to the usual degree of fine nessI-to which theserespective substances are usually ground and sold in the market.

The buckwheat imparts to the loaf a delicious and characteristic flavor that is not found in ordinary breads, either white or darker and coarse grain kinds.

This is a bread that has a distinctive flavor and it has the chewing characteristics of Graham bread, but it has other important to obtain very good results by using as much aseight or ten per cent of buckwheat flour. I have found that less than six per cent does not give nearly so satisfactory results.

By means of the foregoing combination of ingredients I have produced a loaf of bread that has a distinctive and attractive flavor, a characteristic color, a delicate crust and that is capable of remaining exposed to the air and remain in a moist and palatable condition for a relatively great length of. time. Asa result, bread made according to this formula can be shipped longer distances withoutbecoming stale and can be longer carried in stock'by dealers, there by reducing the cost of delivering the finished product from the bakery to the consumer.

Having thus described my invention,

what I claim and desire to secure by Letters Patent is:

1. As an improvement in the manufacture of 'leavened bread, a bread loaf of standard size. weight and uniformity of texture characteristic of the ordinary white loaf and containing in addition to the usual constituents of such white loaf an ingredient, namely, buckwheat-flour, for imparting a pleasing color, taste and chewing characteristics and greater friability of crumb, said loaf also containing' another ingredient, gluten flour, for imparting to the buck wl'ieat-containing loaf the 'springiness and fineness of grain characteristic of the ordi-' nary white .loaf. I V I 2. As an improvementin the manufacture of leavened bread, a bread loaf of size, weight and uniformity of texture characteristic of the ordinary white loaf'and con mining in addition to the usual constituents of such white loaf an ingredient, namely. buckwheat flour, for imparting a pleasing color, taste and chewing characteristics, said loaf also" containing another ingredient,-

gluten flour, for imparting to the buckwheat-containing loaf the springiness and V fineness of grain characteristic of the ordinary white loaf, the said flour ingredients incorporated in substantially the following proportions: buckwheat flour seven per cent, gluten flour five per cent.

ture,

FERDINAND MATZELLE.

In testimon whereof I affix in signa- 

